Oreo Cookies and Cream Cookie Recipe

If you’re an Oreo lover like me, you’re going to flip for this Oreo Cookies and Cream Cookie Recipe. I absolutely love how these cookies come out—soft, chewy, with that perfect hint of chocolate and a burst of Oreo crunch in every bite. When I first tried this recipe, I was hooked instantly and knew I had to share it with you because it’s simple, quick, and so rewarding. Plus, whether you’re baking for a crowd or just need a sweet pick-me-up, these cookies always do the trick.

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Ingredients You’ll Need

The magic really happens when these ingredients come together. Crushed Oreos give the cookies that iconic crunch, while black cocoa powder deepens the chocolatey flavor without overpowering the Oreo taste. Plus, white chocolate chips add just the right touch of sweetness and creaminess. I always recommend using fresh ingredients for the best results, especially with the butter and egg.

• Oreo cookies (crushed): Crushing these gives the dough that signature cookies and cream texture—freshly crushed is best.
• All-purpose flour: The base of your cookie dough, providing structure and tenderness.
• Corn starch: Helps make the cookies soft and gives that mouthwatering melt-in-your-mouth feel.
• Black cocoa powder: For that intense, dark chocolate flavor without bitterness.
• Baking soda and baking powder: Used together, they give the perfect rise and lightness.
• Salt: Balances the sweetness and enhances the chocolate notes.
• Butter (softened): I like using unsalted, but salted works too—just watch how much salt you add!
• Granulated sugar and light brown sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges.
• Large egg: Adds richness and binds everything together.
• Vanilla extract: A splash lifts the entire flavor profile beautifully.
• White chocolate chips: These pockets of creamy sweetness contrast perfectly with the dark chocolate Oreo base.
• Extra Oreos (chopped): For folding inside and sprinkling on top – what’s a cookies and cream cookie without extra cookie pieces?

Variations

I love how versatile this Oreo Cookies and Cream Cookie Recipe is. I often tweak it depending on the season or my mood, and honestly, each variation brings something fun to the table. Feel free to experiment—you might find your new favorite version!

• Double Chocolate Oreo Cookies: Swap the white chocolate chips for dark or semi-sweet chocolate chips to amp up the chocolate intensity. My family goes crazy when I do this one!
• Nutty Twist: Add chopped walnuts or pecans for a crunchy texture contrast; I discovered this trick one holiday and loved the extra bite.
• Gluten-Free Option: Try using a gluten-free flour blend instead of all-purpose flour; just ensure your Oreos are the gluten-free variety.
• Mint Oreo Cookies and Cream: Use mint-flavored Oreos for a refreshing, cool twist that’s especially great during the holidays.

How to Make Oreo Cookies and Cream Cookie Recipe

Step 1: Prep and Mix the Dry Ingredients

Start by preheating your oven to 350°F, then line a baking sheet with parchment paper—trust me, this makes cleanup a breeze and helps prevent sticking. Next, pop 8 Oreos into your food processor or blender and blitz until finely crushed. Don’t worry if some chunks remain; a little texture is what we’re after. In a medium bowl, whisk together the crushed Oreos, flour, cornstarch, black cocoa powder, baking soda, baking powder, and salt—this combo sets the perfect foundation for your cookie dough.

Step 2: Cream the Butter and Sugars

Using a stand mixer or hand mixer, beat the softened butter together with the granulated sugar and light brown sugar until the mixture is light and fluffy—this usually takes about 3 to 4 minutes. If you skip this step or rush it, your cookies won’t be as soft and tender, so take your time here. Scrape down the sides of your bowl as needed to make sure everything is mixed evenly.

Step 3: Add Egg and Vanilla

Crack in the egg and pour in the vanilla extract, then mix again until fully combined. You’ll notice the dough becoming richer and smoother now. Scraping down the bowl ensures no pockets of unmixed egg or butter are missed, which helps with even baking later on.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet ingredients, mixing on low speed just until the flour disappears. The dough will be thick, and this is exactly what you want. Resist the urge to overmix; overworked dough means tougher cookies. Then fold in the white chocolate chips and the chopped Oreos gently using a spatula to keep those chunks intact.

Step 5: Shape and Bake the Cookies

Scoop out eight evenly sized mounds of dough using a large cookie scoop or spoon. Place them spaced evenly on your prepared baking sheet. I like to gently flatten them to about ¾ inch thick, but be careful not to squish them too flat—you want that chewy center, not paper-thin crunch. Pop them in the oven for 9 minutes—this timing is key to getting soft edges and melty centers.

Step 6: Add Toppings and Cool

As soon as the cookies come out of the oven, sprinkle some extra chopped Oreos and white chocolate chips on top for that eye-catching finish and extra flavor punch. Let them cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This resting time is important—it lets the cookies firm up just enough without losing that soft texture we all love.

How to Serve Oreo Cookies and Cream Cookie Recipe

Garnishes

I love topping these cookies right after baking with a few extra Oreo crumbs and white chocolate chips—that little sprinkle makes them look bakery-worthy. Sometimes, for a fun twist, I dust a tiny bit of powdered sugar over the cooled cookies at holiday time.

Side Dishes

These cookies pair so nicely with a cold glass of milk, but I’ve also enjoyed them alongside a scoop of vanilla ice cream for an indulgent dessert. Coffee or a creamy hot chocolate works beautifully too if you’re having a cozy snack time.

Creative Ways to Present

For parties, I like arranging these cookies on a pretty platter with mini bowls of crushed Oreos and white chocolate chips to let guests customize their treats. You can also sandwich them with whipped cream or frosting for a show-stopping Oreo cookie sandwich that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, and they stay soft for up to 3 days. Adding a slice of bread in the container helps keep them extra moist, a neat trick I discovered after some trial and error!

Freezing

If I want to make a big batch ahead, I freeze the baked cookies separated by parchment paper in a freezer-safe container. They freeze really well for up to a month and thaw perfectly without losing any of that delicious softness.

Reheating

To bring frozen or leftover cookies back to life, I pop them in the microwave for about 10 seconds or warm them in a low oven for a few minutes. It’s like they just came fresh out of the oven—soft, gooey, and utterly scrumptious.

FAQs

Final Thoughts

This Oreo Cookies and Cream Cookie Recipe has become one of my absolute favorites for both everyday treats and special occasions. I love how approachable the recipe is while still delivering that wow factor with its flavor and texture. If you give it a try, I bet you’ll enjoy baking and eating these as much as I do. Grab your Oreos, get your baking gear ready, and let’s make your kitchen smell like pure bliss!

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